Nutritional Facts

Directions

Cook pasta according to package directions. Meanwhile, in a blender, add the oil, vinegar, basil, Parmesan cheese, salt and pepper; cover and process until blended. Drain and rinse pasta in cold water; place in a large bowl. Add the peppers, tomato, olives and onions. Drizzle with dressing; toss to coat. Stir mozzarella cheese. Serve at room temperature.Yield: 6-8 servings.

Originally published as Three-Pepper Pasta Salad in Country Extra
September 1996, p51

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"This pasta salad is great! It is a nice alternative to the typical heavy mayonaise pasta salad. I used whole wheat rotini and bows (I only had half a box of each). I didn't have any green onions. Hubby doesn't like green peppers and I don't like olives, so I omitted those. I used dried basil. I didn't blend the ingredients before adding them; I just dumped them all into the bowl with the pasta (saved myself cleaning the blender and it worked just fine). I chopped the peppers instead of julienning them. I used marble cheese instead of mozarella, because that is what I had on hand and i think it complimented the taste. It turned out really well. I am very pleased. I am sure that I will bring this to a potluck one day or make it for guests."